JP2003000167A - Method for producing noodles - Google Patents
Method for producing noodlesInfo
- Publication number
- JP2003000167A JP2003000167A JP2001183017A JP2001183017A JP2003000167A JP 2003000167 A JP2003000167 A JP 2003000167A JP 2001183017 A JP2001183017 A JP 2001183017A JP 2001183017 A JP2001183017 A JP 2001183017A JP 2003000167 A JP2003000167 A JP 2003000167A
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- Prior art keywords
- noodles
- starch
- raw material
- mass
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、良好な製麺性を有
し、また、茹で上がりが早く、茹で伸びしにくく、かつ
良好な食感を有する麺類の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing noodles having good noodle-making properties, fast boiling, slow boilability and good texture.
【０００２】[0002]
【従来の技術】一般に広く食されているラーメン、うど
ん、スパッゲッティー等の麺類は、小麦粉を主原料とし
て製造されている。また、その食感は、いわゆる「こ
し」が強いものが好ましいとされており、更に、それぞ
れの麺に応じて独特の歯応えや弾性が要求される。しか
し、この「こし」の強さは、茹でた後、時間の経過とと
もになくなって、いわゆる伸びた状態となり、歯応えや
弾性も失われてしまう。2. Description of the Related Art Noodles such as ramen, udon, and spaghetti, which are widely eaten, are produced mainly from wheat flour. In addition, it is said that the texture has a strong so-called "koshi", and further, a unique texture and elasticity are required depending on each noodle. However, the strength of this "boshi" disappears with the passage of time after boiling, resulting in a so-called stretched state, and the texture and elasticity are also lost.
【０００３】一般に消費される麺類の大半は製麺工場で
製造され、スーパーマーケットや小売店等へ配送される
ため、製造後、所定の時間が経過してしまい、特に、茹
で麺（チルド麺）や保存性を向上させた包装蒸煮麺（Ｌ
Ｌ麺）等は、製造後の時間の経過に伴う食感の悪化が問
題となっており、より一層の食感の改善が求められてい
る。Most of the noodles that are generally consumed are manufactured in a noodle factory and delivered to supermarkets, retail stores, etc., so that a predetermined period of time elapses after the manufacturing, especially boiled noodles (chilled noodles) and Packaged steamed noodles (L
L noodles) and the like have a problem that the texture deteriorates with the lapse of time after production, and further improvement in texture is demanded.
【０００４】従来、麺類の食感を改善するために、例え
ば、澱粉や化工澱粉等を配合することによりもっちり感
等を付与したり、コンニャク粉やコンニャクマンナンを
配合することにより茹で伸びを抑制し、歯応えや弾性を
付与することが行われている。Conventionally, in order to improve the texture of noodles, for example, starch or a modified starch is added to give a firm feeling, and konjak flour or konjak mannan is added to suppress the growth by boiling. However, it has been performed to impart a texture and elasticity.
【０００５】例えば、特開２０００−２１７５２７号公
報には、穀粉１００重量部に対して固形分換算重量基準
で０．０５〜５重量部のこんにゃくゲルの微粒子を含有
することを特徴とする麺類が開示されている。For example, Japanese Unexamined Patent Publication No. 2000-217527 discloses a noodle characterized by containing 0.05 to 5 parts by weight of konjac gel particles based on the solid content of 100 parts by weight of flour. It is disclosed.
【０００６】また、特開平９−３７７２９号公報には、
製品麺の含有水分全量にほぼ相当する量の２０℃以下の
水に、製品重量に対して０．５〜１．５重量％のコンニ
ャク粉を混合してコンニャク糊を製造し、小麦粉及び粉
末カンスイにコンニャク糊を添加して撹拌することによ
り麺生地を製造するとともに、麺生地中に微粒子状に分
散したコンニャク糊を粉末カンスイにてアルカリ処理し
てコンニャクゲルとなし、得られた麺生地を麺帯に延ば
して麺線に切り出すようにしたことを特徴とする中華生
麺の製造方法が開示されている。Further, Japanese Patent Laid-Open No. 9-37729 discloses that
Konjac paste is manufactured by mixing 0.5 to 1.5% by weight of konjak flour with respect to the weight of the product in water at a temperature of 20 ° C. or less, which is almost equivalent to the total water content of the product noodles. A konjak paste is added to the mixture to prepare a noodle dough, and the konjak paste dispersed in fine particles in the noodle dough is alkali-treated with powdered Kansui to form a konjak gel, and the obtained noodle dough is noodles. Disclosed is a method for producing raw Chinese noodles, which is characterized in that the noodles are rolled out and cut into noodle strips.
【０００７】[0007]
【発明が解決しようとする課題】しかし、麺類に澱粉を
配合した場合、小麦粉の配合割合が減少するため、以下
のような問題があった。
グルテンが減少するため、つなぎが弱くなり、製麺性
が低下する。
つなぎ剤としてグルテンを添加することにより、麺の
茹で戻りが遅くなる、味が悪くなる、透明感が低下す
る。
グルテンのもつ「こし」、「弾力性」が低下するた
め、卵白等の添加剤を使用しなければならず、茹で戻り
が遅くなる、透明感が低下する。
生麺中の水分含量を極端に増やすことができないた
め、麺を茹でたり、蒸した際に澱粉の糊化が十分に起こ
らず、澱粉の特徴的物性を十分に引出すことができず、
また、粉っぽさが残ってしまう。However, when starch is blended with noodles, the blending ratio of wheat flour is reduced, and the following problems occur. Since the amount of gluten is reduced, the binder is weakened and the noodle making property is deteriorated. By adding gluten as a binder, the boiling of noodles is slow to return, the taste is bad, and the transparency is deteriorated. Since the "bushiness" and "elasticity" of gluten are reduced, additives such as egg white must be used, slowing the boiling back and lowering the transparency. Since the water content in the raw noodles cannot be extremely increased, when the noodles are boiled or steamed, gelatinization of the starch does not sufficiently occur, and the characteristic physical properties of the starch cannot be sufficiently brought out,
In addition, a powdery residue remains.
【０００８】一方、上記特開２０００−２１７５２７号
公報、特開平９−３７７２９号公報等に記載された方法
によれば、麺類に「こし」の強さを付与でき、また茹で
伸びを抑えることができるものの、その食感は充分満足
できるものではなかった。On the other hand, according to the methods described in the above-mentioned JP-A-2000-217527, JP-A-9-37729, etc., it is possible to impart a "strain" strength to noodles and to suppress the elongation by boiling. Although it was possible, the texture was not satisfactory.
【０００９】したがって、本発明の目的は、良好な製麺
性を有し、また、茹で上がりが早く、茹で伸びしにく
く、かつ澱粉の好ましい食感を十分に生かした麺類の製
造方法を提供することにある。[0009] Therefore, the object of the present invention is to provide a method for producing noodles which has good noodle-making properties, is quickly boiled, does not easily elongate when boiled, and has a good texture of starch. Especially.
【００１０】[0010]
【課題を解決するための手段】上記目的を達成するた
め、本発明の麺類の製造方法は、澱粉を含む澱粉質原料
とコンニャク糊とを含む原料に加水して生地を調製する
際に、前記澱粉質原料１００質量部に対して、前記コン
ニャク糊中の水分を含めた加水量が４０〜７０質量部と
なるように加水することを特徴とする。[Means for Solving the Problems] In order to achieve the above object, the method for producing noodles of the present invention comprises the steps of preparing a dough by adding water to a raw material containing a starchy raw material containing starch and konjac paste. It is characterized in that water is added to 100 parts by mass of the starchy raw material so that the amount of water including the water in the konjak paste is 40 to 70 parts by mass.
【００１１】本発明によれば、澱粉を含む澱粉質原料と
コンニャク糊とを含む原料に加水して生地を調製する際
に、前記澱粉質原料に対して、前記コンニャク糊中の水
分を含む所定量の加水をして生地を調製することによ
り、良好な製麺性が得られ、また、茹で上がりが早く、
茹で伸びしにくく、かつ澱粉の好ましい食感を十分に生
かした良好な食感を有する麺類を製造できる。According to the present invention, when a dough is prepared by adding water to a raw material containing a starch-containing raw material containing starch and konjak paste, the starch-containing raw material contains water contained in the konjak paste. By preparing a dough by adding a certain amount of water, good noodle-making properties can be obtained, and boiled quickly,
It is possible to produce noodles that are not easily boiled and have a good texture by fully utilizing the preferable texture of starch.
【００１２】本発明の実施に際して、前記澱粉質原料１
００質量部に対して、前記コンニャク糊を１〜８５質量
部加えることが好ましい。また、前記澱粉質原料１００
質量部中に、澱粉が２５質量部以上含まれていることが
好ましい。更に、前記麺類が、うどん、そば、そうめ
ん、冷むぎ、きし麺、中華麺、冷麺、スパゲッティー、
ギョウザの皮、ワンタンの皮から選ばれた１種であるこ
とが好ましい。In carrying out the present invention, the above-mentioned starchy raw material 1
It is preferable to add 1 to 85 parts by mass of the konjak paste to 100 parts by mass. In addition, the starchy raw material 100
It is preferable that 25 parts by mass or more of starch be contained in the parts by mass. Furthermore, the noodles include udon, soba, somen, cold wheat, kishimen, Chinese noodles, cold noodles, spaghetti,
It is preferable that it is one kind selected from the skin of gyoza and the skin of wonton.
【００１３】[0013]
【発明の実施の形態】本明細書において、澱粉質原料と
は、澱粉、穀粉、又は澱粉と穀粉との混合物を意味す
る。また、ここでいう澱粉とは、いわゆる精製澱粉を意
味し、穀粉中に含まれる澱粉は含まない。BEST MODE FOR CARRYING OUT THE INVENTION In the present specification, the starchy raw material means starch, cereal flour, or a mixture of starch and cereal flour. The starch referred to here means so-called refined starch, and does not include the starch contained in the flour.
【００１４】本発明においては、上記澱粉質原料とし
て、澱粉と穀粉との混合物が好ましく用いられる。本発
明においては、澱粉質原料１００質量部中に、澱粉を２
５質量部以上含有することが好ましく、澱粉質原料１０
０質量部中に、澱粉を３０〜５０質量部、穀粉を７０〜
５０質量部含有することがより好ましい。これにより、
麺類に穀粉の風味を十分に保持しつつ、澱粉の好ましい
食感を十分に付与することができる。In the present invention, a mixture of starch and cereal flour is preferably used as the starch material. In the present invention, 2 parts of starch are added to 100 parts by mass of the starchy raw material.
It is preferable to contain 5 parts by mass or more, and the starchy raw material 10
0 to 50 parts by mass of starch and 30 to 50 parts by mass of flour
It is more preferable to contain 50 parts by mass. This allows
It is possible to sufficiently impart the preferable texture of starch while maintaining the flavor of the flour in the noodles.
【００１５】上記澱粉としては、例えば、馬鈴薯澱粉、
小麦澱粉、タピオカ澱粉、コーンスターチ、ワキシーコ
ーンスターチ、ハイアミロースコーンスターチ、米澱
粉、蓮根澱粉、甘薯澱粉、サゴ澱粉等の他、上記澱粉を
エステル化、リン酸架橋、エーテル化、α化、加水分解
等の方法で処理した化工澱粉等が挙げられる。上記澱粉
及び化工澱粉（以下、これらを総称して澱粉類という）
は、麺に付与しようとする食感に合わせて適宜選択して
用いることができる。例えばタピオカ澱粉やワキシーコ
ーンスターチを用いることにより、弾力があって噛み応
えのあるもちっりとした食感を付与でき、コーンスター
チを用いることにより、きれのある食感を付与できる。
本発明においては、化工澱粉が好ましく、特に、タピオ
カ澱粉のエステル化物及び／又はエーテル化物が好まし
く用いられる。なお、上記澱粉類中の水分含量は、通
常、２〜２０質量％である。Examples of the above-mentioned starch include potato starch,
In addition to wheat starch, tapioca starch, corn starch, waxy corn starch, high amylose corn starch, rice starch, lotus root starch, sweet potato starch, sago starch, etc. Examples include modified starch treated by the method. The above-mentioned starch and modified starch (hereinafter collectively referred to as starches)
Can be appropriately selected and used according to the texture to be imparted to the noodles. For example, by using tapioca starch or waxy cornstarch, a firm texture with elasticity and chewyness can be imparted, and by using cornstarch, a crisp texture can be imparted.
In the present invention, modified starch is preferable, and esterification and / or etherification of tapioca starch is particularly preferably used. The water content in the starches is usually 2 to 20% by mass.
【００１６】また、上記穀粉としては、特に限定され
ず、例えば小麦粉、そば粉等が好ましく用いられるが、
その他米粉、大麦粉等を用いることもできる。また、小
麦粉は、製造しようとする麺類の種類に応じて、強力
粉、準強力粉、中力粉等を適宜選択して用いるのが好ま
しい。なお、上記穀粉中の水分含量は、通常、１２〜１
６質量％である。The grain flour is not particularly limited, and wheat flour, buckwheat flour and the like are preferably used,
Other rice flour, barley flour, etc. can also be used. In addition, it is preferable to use strong flour, semi-strong flour, medium-strength flour, etc., as the wheat flour, depending on the type of noodles to be produced. The water content in the flour is usually 12 to 1
It is 6% by mass.
【００１７】また、本発明の麺類の原料であるコンニャ
ク糊は、例えば使用時にコンニャク粉と炭酸ナトリウ
ム、塩基性アミノ酸等のアルカリ剤に２０〜８０倍量の
水を加えて膨潤溶解して調製したもの、あるいはこれを
冷蔵又は冷凍保存したもの等が挙げられる。更に簡便に
は、市販のコンニャク糊、例えば「コンジャック」（商
品名、（株）協和食品製）等を用いることができる。The konjak paste, which is the raw material for the noodles of the present invention, is prepared, for example, by swelling and dissolving by adding 20 to 80 times the amount of water to konjak flour and an alkaline agent such as sodium carbonate or basic amino acid at the time of use. Examples thereof include those that are refrigerated or frozen. More simply, a commercially available konjak paste, for example, "Conjac" (trade name, manufactured by Kyowa Foods Co., Ltd.) can be used.
【００１８】麺類の原料中にコンニャク糊を配合するこ
とにより、麺類の茹で伸びを抑えることができる。ま
た、良好な製麺性を保持しつつ、麺類中の水分含量を高
くすることができ、茹で上がりが早くなり、更に麺類中
の澱粉類の配合割合を高めても、十分に澱粉類を糊化す
ることができるので、澱粉類の好ましい食感と物性（冷
蔵・冷凍耐性、透明性、茹で戻りを早くする等）を付与
できる。By adding konjak paste to the raw material of noodles, it is possible to suppress the elongation of the noodles by boiling. In addition, while maintaining good noodle-making properties, the water content in the noodles can be increased, the rate of boiling will be faster, and even if the mixing ratio of the starches in the noodles is increased, the starches will be sufficiently glued. Since the starch can be made into a desired form, the starch can have a favorable texture and physical properties (such as refrigeration / freezing resistance, transparency, and quick boiling return).
【００１９】コンニャク糊は、上記澱粉質原料１００質
量部に対して、コンニャク糊１〜８５質量部（コンニャ
ク粉換算で０．０１〜４．１質量部）となるように添加
することが好ましい。上記澱粉質原料１００質量部に対
するコンニャク糊の添加量が１質量部未満であると保水
性が低下して製麺性が悪くなるほか、麺の弾力も低下す
るという不都合があり、８５質量部を超えるとコンニャ
クの特徴が強く出て、麺本来の食感を損うという不都合
がある。The konjak paste is preferably added in an amount of 1 to 85 parts by mass (0.01 to 4.1 parts by mass in terms of konjak powder) with respect to 100 parts by mass of the starchy raw material. If the amount of konjak paste added is less than 1 part by mass relative to 100 parts by mass of the above-mentioned starchy raw material, the water-holding property deteriorates, the noodle-making property deteriorates, and the elasticity of the noodles also deteriorates. If it exceeds, the characteristics of konjac will be strong and the original texture of noodles will be impaired.
【００２０】また、本発明の麺類には、その他の原料と
して、卵黄、卵白、グルテン、増粘多糖類、酵素、油脂
等を適宜用いることができる。As the other raw materials for the noodles of the present invention, egg yolk, egg white, gluten, thickening polysaccharides, enzymes, fats and oils can be appropriately used.
【００２１】本発明の麺類は、通常の製麺工程（混捏→
成形→複合→熟成→圧延→玉取り）にしたがって製造で
きる。具体的には、上記澱粉質原料１００質量部に対し
て、コンニャク糊中の水分を含めた加水量が４０〜７０
質量部、より好ましくは４５〜５５質量部となるように
食塩水（中華麺の場合には、食塩とかん粉とを水に溶か
したかん水）を加水し、その他の原料を適宜配合して、
混捏して生地を形成し、この生地を成形、複合、圧延し
て所望厚さの麺帯とし、麺の種類に応じた太さの麺線に
切り出せばよい。[0021] The noodles of the present invention can be processed in a normal noodle making process (mixing and kneading →
It can be manufactured according to molding → compounding → aging → rolling → chamfering. Specifically, the amount of water, including the water in the konjak paste, is 40 to 70 relative to 100 parts by mass of the above starchy raw material.
By mass, more preferably 45 to 55 parts by mass of saline (in the case of Chinese noodles, brine and brine are dissolved in water) is hydrated, and other raw materials are appropriately blended.
The dough may be kneaded to form a dough, and the dough may be molded, compounded, and rolled into a noodle strip having a desired thickness, and cut into noodle strips having a thickness according to the type of noodle.
【００２２】麺生地を調製する際に、コンニャク糊中の
水分を含めた加水量を上記範囲内にすることにより、良
好な製麺性を有し、また、茹で上がりが早く、かつ澱粉
類を十分に糊化することができるようになり、麺の食感
を良好にすることができる。When the noodle dough is prepared, the water content including water in the konjak paste is controlled within the above range to have good noodle-making properties, and the boil-up is quick, and starches are removed. It becomes possible to sufficiently gelatinize, and the texture of the noodles can be improved.
【００２３】本発明が適用される麺類としては、例え
ば、うどん、日本そば、焼きそば、そうめん、冷むぎ、
きし麺、中華麺、冷麺、スパゲッティー、ギョウザの
皮、ワンタンの皮等の生麺、茹麺（チルド麺）、蒸し
麺、包装蒸煮麺、冷凍麺等が挙げられる。The noodles to which the present invention is applied include, for example, udon, Japanese soba, yakisoba, somen, cold wheat,
Examples include raw noodles such as kishimen, Chinese noodles, cold noodles, spaghetti, gyoza rind, wonton rind, boiled noodles (chilled noodles), steamed noodles, packaged steamed noodles and frozen noodles.
【００２４】[0024]
【実施例】以下、実施例を挙げて本発明を具体的に説明
する。
実施例１、２、比較例１、２
表１に示す配合割合で各原料を混合し、常法にしたがっ
て混捏、成形、複合、熟成、圧延して麺帯を形成して麺
線に切り出し、中華麺を製造した。具体的には、粉体
（準強力粉及びエーテル化タピオカ澱粉）に、予めコン
ニャク糊、水、かん水、塩をミキサーで混合したものを
加えて、製麺用ミキサーに約６分間かけて麺生地を作
り、この麺生地を製麺機ローラーにかけて麺帯を作り、
２〜３回複合後、麺帯熟成を行なわずに圧延し、麺線に
切り出した。なお、コンニャク糊として商品名「コンジ
ャック」（（株）協和食品製、固形分８質量％）、エー
テル化タピオカ澱粉として商品名「クリアテクストＳＡ
−１」（日本食品化工（株）社製、エーテル基８．２
％）を用いた。EXAMPLES The present invention will be specifically described below with reference to examples. Examples 1 and 2 and Comparative Examples 1 and 2 The respective raw materials were mixed in the mixing ratios shown in Table 1, and kneaded, molded, compounded, aged and rolled according to a conventional method to form noodle strips and cut into noodle strings, Chinese noodles were manufactured. Specifically, powder (semi-intensive flour and etherified tapioca starch) is mixed with konjak paste, water, brackish water, and salt in a mixer in advance, and the noodle dough is mixed for about 6 minutes to prepare the noodle dough. Make this noodle dough on a noodle making machine roller to make noodle strips,
After compounding 2-3 times, it was rolled without aging the noodle strips and cut into noodle strings. The product name "Konjak" (Kyowa Foods Co., Ltd., solid content 8% by mass) is used as konjac paste, and the product name "Cleartext SA" is used as etherified tapioca starch.
-1 "(Nippon Shokuhin Kako Co., Ltd., ether group 8.2)
%) Was used.
【００２５】[0025]
【表１】 [Table 1]
【００２６】各例における麺生地の製麺性及び得られた
麺類の茹で戻り等について官能評価を行なった結果を表
２に示す。なお、表２中、茹で戻りの評価は、○：十分
茹で戻っている、△：やや芯が残っている、×：芯が残
り硬い、を表し、総合評価は、◎：製麺性、茹で戻り、
食感の全て良好、○：製麺性、茹で戻りは良好である
が、冷蔵保存後の食感がわずかに劣る、△：茹で戻りは
良好であるが、製麺性及び食感が悪い、×：茹で戻りが
遅く、食感も悪い、を表す。Table 2 shows the results of sensory evaluation of the noodle-making properties of the noodle dough and the boil-back of the obtained noodles in each example. In addition, in Table 2, the evaluation of boiled and returned is ◯: fully boiled and returned, Δ: a little core remains, x: core remains hard, and overall evaluation is ⊚: noodle making, boiled return,
All textures are good, ○: Noodle making property, good boiled back, but slightly inferior in texture after refrigerated storage, Δ: Boiled good return, but bad noodle making and texture, X: Boiled slowly, and the texture was bad.
【００２７】[0027]
【表２】 [Table 2]
【００２８】[0028]
【発明の効果】以上説明したように、本発明によれば、
澱粉を含む澱粉質原料とコンニャク糊とを含む原料に加
水して生地を調製する際に、前記澱粉質原料に対して、
前記コンニャク糊中の水分を含む所定量の加水をして生
地を調製することにより、良好な製麺性が得られ、ま
た、茹で上がりが早く、茹で伸びしにくく、かつ澱粉の
好ましい食感を十分に生かした良好な食感を有する麺類
を製造できる。As described above, according to the present invention,
When preparing a dough by adding water to a raw material containing a starchy raw material containing starch and konjak paste, with respect to the starchy raw material,
By preparing a dough by adding a predetermined amount of water containing the water in the konjac paste, good noodle-making properties can be obtained, and the boil-up is quick, the boil-off is difficult to elongate, and the preferable texture of the starch is obtained. It is possible to produce noodles having a sufficiently good texture and good texture.
Claims (4)
を含む原料に加水して生地を調製する際に、前記澱粉質
原料１００質量部に対して、前記コンニャク糊中の水分
を含めた加水量が４０〜７０質量部となるように加水す
ることを特徴とする麺類の製造方法。1. When preparing a dough by adding water to a raw material containing a starchy raw material containing starch and konjac paste, 100 parts by mass of the starch raw material is added to the dough containing water in the konjak paste. A method for producing noodles, comprising adding water such that the amount of water is 40 to 70 parts by mass.
前記コンニャク糊を１〜８５質量部加える、請求項１に
記載の麺類の製造方法。2. With respect to 100 parts by mass of the starchy raw material,
The method for producing noodles according to claim 1, wherein 1 to 85 parts by mass of the konjac paste is added.
を２５質量部以上含むものである、請求項１又は２に記
載の麺類の製造方法。3. The method for producing noodles according to claim 1, wherein 25 parts by mass or more of starch is contained in 100 parts by mass of the starchy raw material.
冷むぎ、きし麺、中華麺、冷麺、スパゲッティー、ギョ
ウザの皮、ワンタンの皮から選ばれた１種である、請求
項１〜３のいずれか一つに記載の麺類の製造方法。4. The noodles are udon, soba, somen,
The method for producing noodles according to any one of claims 1 to 3, which is one kind selected from cold noodles, kishimen noodles, Chinese noodles, cold noodles, spaghetti, gyoza rind, and wonton rind.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001183017A JP2003000167A (en) | 2001-06-18 | 2001-06-18 | Method for producing noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001183017A JP2003000167A (en) | 2001-06-18 | 2001-06-18 | Method for producing noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2003000167A true JP2003000167A (en) | 2003-01-07 |
Family
ID=19023023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001183017A Pending JP2003000167A (en) | 2001-06-18 | 2001-06-18 | Method for producing noodles |
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| Country | Link |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239990A (en) * | 2010-05-14 | 2011-11-16 | 汉阴县川陕魔芋厂 | Selenium-rich konjak noodle and its preparation method |
| JP2012196151A (en) * | 2011-03-18 | 2012-10-18 | Tablemark Co Ltd | Noodle skin and syoronpou (small chinese dumpling) |
| CN104172123A (en) * | 2014-07-18 | 2014-12-03 | 北大荒丰缘集团有限公司 | Korean noodles served with sauce |
| CN104172122A (en) * | 2014-07-18 | 2014-12-03 | 北大荒丰缘集团有限公司 | Noodles served with sauce |
| JP2016158547A (en) * | 2015-02-27 | 2016-09-05 | 昭和産業株式会社 | Production method of dough for noodles, production method of noodles, noodles using production method and dried noodles |
| CN113349334A (en) * | 2021-06-19 | 2021-09-07 | 武汉轻工大学 | Selenium-rich hot dry noodles and preparation method thereof |
| CN113729155A (en) * | 2021-09-07 | 2021-12-03 | 黄正祥 | Konjak noodles and preparation method thereof |
-
2001
- 2001-06-18 JP JP2001183017A patent/JP2003000167A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239990A (en) * | 2010-05-14 | 2011-11-16 | 汉阴县川陕魔芋厂 | Selenium-rich konjak noodle and its preparation method |
| JP2012196151A (en) * | 2011-03-18 | 2012-10-18 | Tablemark Co Ltd | Noodle skin and syoronpou (small chinese dumpling) |
| CN104172123A (en) * | 2014-07-18 | 2014-12-03 | 北大荒丰缘集团有限公司 | Korean noodles served with sauce |
| CN104172122A (en) * | 2014-07-18 | 2014-12-03 | 北大荒丰缘集团有限公司 | Noodles served with sauce |
| JP2016158547A (en) * | 2015-02-27 | 2016-09-05 | 昭和産業株式会社 | Production method of dough for noodles, production method of noodles, noodles using production method and dried noodles |
| CN113349334A (en) * | 2021-06-19 | 2021-09-07 | 武汉轻工大学 | Selenium-rich hot dry noodles and preparation method thereof |
| CN113729155A (en) * | 2021-09-07 | 2021-12-03 | 黄正祥 | Konjak noodles and preparation method thereof |
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